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Parmesan shortbread with spring vegetables

Le Cordon Bleu Recipes

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.

Clarifying Butter

Technique

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

Le Cordon Bleu International Chefs, members of the World Pastry Cup and Bocuse d’Or teams

SIRHA 2013

More than 12,000 chefs from 130 countries come together for the famous World Pastry Cup and the Bocuse d'Or.

The Cordon Bleu Madrid Celebrates The Graduation Of Its First Class With Chef Mario Sandoval As Their Sponsor

Campus News

The prestigious culinary arts institute, which opened its doors in an alliance with Madrid’s Universidad Francisco de Vitoria last January, delivers its first Grand Diplôme and Cuisine and Pâtisserie diplomas.